Tea Tasting: 3 Teas for Iced or Cold-Brewed Tea

[Richard Kilgore]

Three tea merchants are contributing teas for this Tea Tasting & Discussion: Greg Glancy (norbutea.com), Kyle Stewart (theculturedcup.com) and Bill Waddington (teasource.com).

While the tasting is open to all members who have posted at least

10

substantive posts (simply a matter of questions, answers, comments that add to discussions) in the eG Coffee and Tea forum,

preference will be given until midnight Monday August 23rd, 2010 to those who have not participated in the last two tastings

.

The free samples are available to members who 1) will do at least one brewing session with each of the three teas, and 2) will report on their experience within one week of receiving the sample and participate actively in the discussion.

As always, everyone who does not receive a sample is welcome and encouraged to participate in the discussion.

More details on the individual teas and brewing suggestions to come.

So, please PM me now for details if you would like to receive the free samples and participate in this Tea Tasting & Discussion.

(EDIT: Date correction. The period for giving priority to those who did not receive free samples in the last two TT&Ds was August 23, not July 23. It has been extended to midnight, August 25th.)

Edited August 24, 2010 by Richard Kilgore
date correction and extension (log)

[Wholemeal Crank]

What kind of teas?

[Richard Kilgore]

What kind of teas?

*****

More details on the individual teas and brewing suggestions to come.

*****

[Richard Kilgore]

The three teas featured in this TT&D are....

Tea Source Classic Iced Tea, contributed by Bill Waddington at Tea Source. "Formerly known as - Nilgiri Tamil Nadu Blend. All the great flavors of a classic Nilgiri black tea (a natural sweetness, very smooth, with a hint of fruitiness) except a little stronger because of the leaf-style (CTC). Makes a great hot tea, and a fantastic classic iced tea."

Fall 2009 Yunnan Bai Yun Oolong, contributed by eGullet Society member Greg Glancy at Norbu Tea. "The relatively high degree of oxidation yields a lovely amber colored liquor when infused. The flavor can best be described as a nice balance of sweet/sour with some mild floral, citrus, and honey undertones."

Yin Yang tea, contributed by eGullet Society member Kyle Stewart at The Cultured Cup. This is a special blend of black and green teas with additions. (Available by phone -toll free - only; see their website for the number.)

Edited August 24, 2010 by Richard Kilgore
corrections (log)

[Richard Kilgore]

The period for giving preference to those who did not participate in the past two Tea Tasting & Discussions (see first post above) is extended until Wednesday at midnight. Please PM me if you are interested.

[Richard Kilgore]

Iced/Cold-Brewed Tea Tasting & Discussion

The three teas featured in this TT&D are....

Tea Source Classic Iced Tea, contributed by Bill Waddington at Tea Source. "Formerly known as - Nilgiri Tamil Nadu Blend. All the great flavors of a classic Nilgiri black tea (a natural sweetness, very smooth, with a hint of fruitiness) except a little stronger because of the leaf-style (CTC). Makes a great hot tea, and a fantastic classic iced tea."

Fall 2009 Yunnan Bai Yun Oolong, contributed by eGullet Society member Greg Glancy at Norbu Tea. "The relatively high degree of oxidation yields a lovely amber colored liquor when infused. The flavor can best be described as a nice balance of sweet/sour with some mild floral, citrus, and honey undertones."

Yin Yang tea, contributed by eGullet Society member Kyle Stewart at The Cultured Cup. This is a special blend of black and green teas with additions. (Available by phone -toll free - only; see their website for the number.)

The period for giving preference to those who did not participate in the past two Tea Tasting & Discussions (see first post above) is extended until Wednesday at midnight. Please PM me if you are interested.

Only two sets of these teas are now available to members. Please review the first post in this topic and PM me if you are interested.

[Richard Kilgore]

Two sets of tea samples for this Iced Tea/Cold-Brewed Tea TT&D still available. PM me if you are interested.

[Richard Kilgore]

The period for giving preference to members who did not receive samples for the last two Tea Tasting & Discussions ends at midnight tonight. After midnight the samples will be available to all members. If you are interested, please review the first post in this topic and PM me.

[Richard Kilgore]

Three tea merchants are contributing teas for this Tea Tasting & Discussion: Greg Glancy (norbutea.com), Kyle Stewart (theculturedcup.com) and Bill Waddington (teasource.com).

While the tasting is open to all members who have posted at least

10

substantive posts (simply a matter of questions, answers, comments that add to discussions) in the eG Coffee and Tea forum,

preference will be given until midnight Monday August 23rd, 2010 to those who have not participated in the last two tastings

.

The free samples are available to members who 1) will do at least one brewing session with each of the three teas, and 2) will report on their experience within one week of receiving the sample and participate actively in the discussion.

As always, everyone who does not receive a sample is welcome and encouraged to participate in the discussion.

More details on the individual teas and brewing suggestions to come.

So, please PM me now for details if you would like to receive the free samples and participate in this Tea Tasting & Discussion.

(EDIT: Date correction. The period for giving priority to those who did not receive free samples in the last two TT&Ds was August 23, not July 23. It has been extended to midnight, August 25th.)

The three teas featured in this TT&D are....

Tea Source Classic Iced Tea, contributed by Bill Waddington at Tea Source. "Formerly known as - Nilgiri Tamil Nadu Blend. All the great flavors of a classic Nilgiri black tea (a natural sweetness, very smooth, with a hint of fruitiness) except a little stronger because of the leaf-style (CTC). Makes a great hot tea, and a fantastic classic iced tea."

Fall 2009 Yunnan Bai Yun Oolong, contributed by eGullet Society member Greg Glancy at Norbu Tea. "The relatively high degree of oxidation yields a lovely amber colored liquor when infused. The flavor can best be described as a nice balance of sweet/sour with some mild floral, citrus, and honey undertones."

Yin Yang tea, contributed by eGullet Society member Kyle Stewart at The Cultured Cup. This is a special blend of black and green teas with additions. (Available by phone -toll free - only; see their website for the number.)

One set is gone. Two sets of the three teas are still available. These are three teas, very different from each other, for making iced tea or cold-brewed tea. PM me if you are interested.

[Richard Kilgore]

Two sets gone. Only one set of three free tea samples for this Iced Tea TT&D remains. PM me if you are interested in receiving it.

[Richard Kilgore]

I'll keep the offer open for the rest of the week: three free teas for this Iced Tea/Tea Tasting & Discussion. Only one set remaining. Please review the fist post and PM me now if you are interested.

[Richard Kilgore]

As I have mentioned in other topics, I have known Kyle Stewart, co-owner of The Cultured Cup, for some time now, having bought tea from his shop for many years, at least 10 years I believe it is. For the past four years or so Kyle has been instrumental to my tea education through the T-Bar Club at The Cultured Cup. And I have reciprocated by doing presentations on Yixing tea pots and on Japanese Wabi-Sabi style teaware for the T-Bar Club.

Kyle completed his three years of training with the Speciality Tea Institute last year to become the first Certified Tea Specialist in Texas and one of only 32 in the world. I have had many pleasant times with Kyle and his staff, trading teas and sharing new tea discoveries. More than just a tea merchant I happen to buy tea from, Kyle is a culinary friend as well as a tea friend - the wonderful tea pairings at Sharon Hage's York Street restaurant and a shared interest in Asian food.

[Richard Kilgore]

I have been buying quality teas from Bill Waddington's teasource.com for several years, and am pleased that he is continuing to support these Tea Tasting & Discussions by contributing teas. Bill is a prominent figure in the tea world, and here is a brief bio from the Tea Source website.

Bill Waddington is a world recognized authority on specialty tea. He is the founder and president of TeaSource (1996). As such he imports, blends, and wholesales some of the finest specialty teas from around the world.

Bill’s mission is to seek out the very best and most unique teas in the world, make them available in the U.S., and help Americans learn to appreciate them.

Bill is a frequent quest on the National Public Radio show, The Splendid Table: hosted by Lynne Rosetto-Kasper.

Bill has also served on the Board of Directors of the American Premium Tea Institute, was Chairman of the 2004 Specialty Tea Institute Symposium, and was the keynote speaker at the China International Tea Expo, Beijing, China Oct. 2005.

[Richard Kilgore]

I have known Greg Glancy at Norbu Tea for several years -- a presentation he once gave about a trip through the tea markets and farms of China and Tibet fed my growing interest in learning more about fine teas. Since then he has become a tea friend and we drink tea together and trade teas and tea stories from time to time, as well as indulging in Chinese, Korean or Vietnamese food occasionally. Greg has been a long time supporter of these Tea Tasting & Discussions. He and I spent a few tea drinking sessions selecting this Oolong tea for this Iced Tea TT&D.

[Richard Kilgore]

There is still one set of tea samples still available thanks to the generosity of one eGullet Society member who is a frequent participant in these Tea Tasting & Discussions. This member is deferring to members who are new to the TT&Ds, but will accept the third set if there are no other takers.

The offer for this third set of tea samples for the Iced Tea/Tea Tasting & Discussion will be available only until Saturday at midnight, EDT.

If you are interested in the free samples, please PM me after reviewing the first post in this topic.

The clock is ticking....

[Richard Kilgore]

Tick, tock.

[Richard Kilgore]

There is still one set of tea samples still available thanks to the generosity of one eGullet Society member who is a frequent participant in these Tea Tasting & Discussions. This member is deferring to members who are new to the TT&Ds, but will accept the third set if there are no other takers.

The offer for this third set of tea samples for the Iced Tea/Tea Tasting & Discussion will be available only until Saturday at midnight, EDT.

If you are interested in the free samples, please PM me after reviewing the first post in this topic.

The clock is ticking....

Tick.

Tock.

Tick.

[Richard Kilgore]

The three sets of teas go to...

Shamanjoe

Yajna Patni

baroness

These will be mailed mid-week, so you should receive them late in the week or early next week.

[Richard Kilgore]

Iced Tea brewing suggestions for these three teas are fairly straightforward.

For iced tea brew the whole 10g of a tea in about 6 ounces of water for the following times and temps. Then let cool to room temp, add ice, and enjoy.

Classic Black Iced Tea from Tea Source: boiling water for 5 - 7 minutes.

Ying Yang (green & black blend with added flavors) from The Cultured Cup: 195f for 5 minutes.

Bai Yun Oolong - Fall 2009 - from Norbu Tea: 195f for 5 minutes.

Please taste before adding anything else (sweetner, lemon or lime).

If you are comfortable with cold-brewing, use your usual method.

Do let us know the details of your brewing technique: hot water brewing vs cold-brewing, what kind of water (faucet, bottled, filtered - how?), brewing device (teapot, infuser cup, mason jar, etc.), temperature, time.

These teas are very different, one from another, so this is not a competition. The important thing here is to describe whatever each tea tastes like to you. Especially without any additions such as sweetner or citrus, but if you also add something after tasting the tea straight, do let us know what the additions were and how they changed the taste for you.

Have fun!

[Richard Kilgore]

Feel free, of course, to adjust the above suggestions if you have an iced-tea brewing method that works well for you. Also, depending on how warm the water is when you add ice, you may want to add a little water to taste.

[Richard Kilgore]

baroness sent me an email letting me know that these tea:water ratios seem a little strong. I have been brewing and agree with her. Stay tuned and I'll provide an updated brewing suggestions later tonight or in the morning.

Iced Tea brewing suggestions for these three teas are fairly straightforward.

For iced tea brew the whole 10g of a tea in about 6 ounces of water for the following times and temps. Then let cool to room temp, add ice, and enjoy.

Classic Black Iced Tea from Tea Source: boiling water for 5 - 7 minutes.

Ying Yang (green & black blend with added flavors) from The Cultured Cup: 195f for 5 minutes.

Bai Yun Oolong - Fall 2009 - from Norbu Tea: 195f for 5 minutes.

Please taste before adding anything else (sweetner, lemon or lime).

If you are comfortable with cold-brewing, use your usual method.

Do let us know the details of your brewing technique: hot water brewing vs cold-brewing, what kind of water (faucet, bottled, filtered - how?), brewing device (teapot, infuser cup, mason jar, etc.), temperature, time.

These teas are very different, one from another, so this is not a competition. The important thing here is to describe whatever each tea tastes like to you. Especially without any additions such as sweetner or citrus, but if you also add something after tasting the tea straight, do let us know what the additions were and how they changed the taste for you.

Have fun!

[Richard Kilgore]

I have tried two of the three teas and think that if you use half the 10 g pack, using the above times and temps, you would get a better result. The original parameters produced a tea that is a little too astringent for my taste, though it improved after a time as the ice continued to melt. This approach may, of course, turn out to be too strong or too weak for your taste.

You can divide each sample in half and make two separate brewings, using the first to guide you on the second as to whether to use more or less water, or increase or decrease the timing.

Apologies for any confusion or inconvenience.

[Shamanjoe]

Just finished brewing the Teasource Classic Iced Tea. I followed the directions on the package for a first tasting. I boiled a cup of water, and added a rounded teaspoon, steeping for 3.5 minutes. Then I strained it into a cup over ice.

I have to admit disappointment in this tea. It's as if I brewed up a bag of Lipton tea (the classic yellow box) and poured it over ice. I guess I was expecting the flavour profile to be different, but it really is a classic iced tea. Both the scent and flavour profile have a pronounced grassy oxidised quality, and it has a hint of bitterness and astringency in the finish. It's not as strong as I usually enjoy, but it is good.

I brewed the rest of it in the same method, but with a slightly higher leaf to water ratio to increase the strength. I'll strain it into a container and cool it in the fridge before I pour it over ice.

I will report any differences in tasting after it has chilled.

[baroness]

Left to right: YinYang, Yunnan Bai Yun Oolong, Classic Iced Tea

These were brewed 'Western' Style, 2 silverware-type teaspoons per pot (heaping for the first 2, scant for the Classic due to considerably smaller leaf pieces). One pint of Brita-filtered water for each pot; just off the boil c195F for the first two; just boiling for the Classic. All were brewed for 5 minutes.

These leaf/water proportions are where I would start exploring a new tea to be enjoyed hot. As the weather here is cool and rainy, I do not anticipate needing or wanting much ice when the teas have cooled.

Of course, I had to taste them hot:

The Yin Yang leaves have a distinct tropical fruit aroma. I found the fruit taste a bit odd; this is a bit unusual as I do drink scented teas fairly often.

The Oolong was toasty and pleasant but a bit on the weak side. I'll need more tea-to-water to make this one ice-able.

The Classic Iced Tea is a hearty, slightly malty black tea. I think it will stand up to the addition of lemon or lime nicely.

Notes on iced tastings to follow.

[baroness]

I let all 3 teas cool naturally, then refrigerated them for almost 24 hours. All were sampled black and unsweetened.

Yin Yang - The odd fruit flavor (reminiscent of Hawaiian Punch drink) remained. I wanted to like this tea, but I just don't. I drink my teas black. With sweetener added, this tea might appeal to drinkers of bottled iced teas.

Oolong - This brewing was a bit light to enjoy cold. It is a delicious tea, however, and I will try brewing it stronger to drink cold/iced.

Classic Iced Tea - This tea truly surprised me - it was so bright, crisp, and refreshing. I had the lemon ready, but didn't want to alter the natural flavor. However, I think brewing this any longer than 5 minutes and/or brewing it in concentrated form (as many do for iced tea) would push it into the undesirable bitter/tannic/supermarket-type tea flavor camp.